Galette Lyonnaise (Lyonnaise Potato Galette)

Galette Lyonnaise (Lyonnaise Potato Galette)
October 07 00:00 2002 Print This Article
Galette Lyonnaise (Lyonnaise Potato Galette)

Serves 4-5 people


  • 2 pounds baking potatoes (900 g)
  • 3 medium onions, sliced
  • 10 tablespoons butter (150 g)
  • Grated nutmeg
  • Salt, freshly ground pepper


  1. Peel the potatoes, boil in salted water until tender, and drain. Let them steam for a few minutes, then mash, until fairly smooth.
  2. Melt 3 tablespoons of the butter in a large pan and saute the onions until golden, then add half the remaining butter and the mashed potatoes. Season well with nutmeg and salt and pepper and stir thoroughly. Transfer to an enameled cast-iron gratin dish, smooth down, and dot the top with the remaining butter. Brown lightly in the oven or under the broiler. These potatoes are delicious with roast meats or steak.

Source: A Taste of France

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